Patatas Bravas are standard on most tapas menus and, as one might expect, there are many variations. Typically, the dish involves potatoes that are deep-fried, but pan-fried, roasted and even boiled versions occur. The sauce, while always spicy, often incorporates tomato and it can be quite copious, or else little more than a glaze. Mayonnaise is sometimes used, both as a sauce ingredient proper, or else drizzled on top, or on the side, before service. Here, in this simple preparation, I am roasting chunks of potatoes and then quickly frying them in a light but piquant sauce.
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